Chef Emmanuel Stroobant's new Winter Menu showcases seasonal ingredients and flavours in heart-warming dishes such as Soupe aux Truffes-Hommage a Monsieur Paul - a wagyu oxtail double consomme with black truffle, foie gras, matsutake mushroom and puff pastry;
Plateau de Fruits de Mer, with dashi-poached king prawn, hand-dived scallop tataki, Japanese king crab with seaweed gel, a winter crudite and new harvest caviar dressing; Truite au Bacon Fume, which marries line-caught ocean trout fillet with king oyster mushroom, veal tongue, Bellota ham chip, white truffle mashed ratte potato and mushroom foam;
Civet de Chevreuil Grand Veneur - slow-braised venison shoulder with sticky pot celeriac, almond-crusted potato tempura, nashi pear puree, brioche soil, cranberry gel, game jus and black pepper;
Pomme Verte, a dessert of caramelised Granny Smith apple, a cinnamon doughnut filled with creme anglaise, peanut butter ice cream, Brittany short bread and apple chip; and the Miel et Lavande, wildflower honey mousse with yogurt sponge cake, ginger beer and lavender dome.
Where: Quayside Isle, 31 Ocean Way, 01-15, Sentosa
When: Till March 8 Price: A la carte dishes from $10++
This article was first published on Jan 2, 2015.
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